Description
A fresh and crunchy salad featuring crisp cabbage, juicy chicken, and a delicious peanut dressing that satisfies hunger and is perfect for meal prep.
Ingredients
Fresh Vegetables
- 4 cups Cabbage, thinly sliced (Can use green, purple, or a mix.)
- 2 cup Carrots, shredded or matchsticked (For crunch.)
- 1 cup Cucumber, thinly sliced (For refreshing texture.)
- 1 cup Red bell pepper, sliced (Adds color and sweetness.)
- 1/2 cup Green onions, chopped (For a mild onion flavor.)
- 1/4 cup Fresh cilantro and/or mint, chopped (Highly recommended for flavor.)
- 2 cups Cooked chicken, shredded or chopped (Rotisserie or leftover grilled chicken works great.)
- 1/2 cup Peanuts, chopped (Can substitute with cashews.)
- Optional Sesame seeds, lime wedges (For garnishing and added flavor.)
Peanut Dressing Base
- 1/2 cup Peanut butter (Creamy or crunchy, as preferred.)
- 3 tablespoons Lime juice (Freshly squeezed for the best flavor.)
- 2 tablespoons Soy sauce or tamari (Use tamari for gluten-free.)
- 1 tablespoon Honey, maple syrup, or brown sugar (Use according to taste.)
- 1 clove Garlic, minced
- 1 tablespoon Ginger, grated
- Optional Sriracha or chili flakes (For heat.)
Instructions
Preparation
- Cook or shred your chicken. If cooking chicken breast, simmer in a pot with water or broth until cooked through.
- Slice the cabbage thinly, using a mandoline or a sharp knife.
- Prep the rest of the vegetables: carrots, cucumber, peppers, green onions, and herbs.
- Make the peanut dressing by whisking together peanut butter, lime juice, soy sauce, honey, minced garlic, and grated ginger. Add warm water gradually until pourable.
- Toss everything right before serving for maximum crunch.
Notes
For meal prep, keep the dressing separate until serving to maintain crunch. This salad stays fresh up to 3-4 days if ingredients are stored separately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dinner, Lunch, Salad
- Cuisine: Thai